A delicious houmous recipe with a twist! Perfect for BBQs any time of year.
Recipe created by Yorkshire Nourishment in association with Traeger.
Recipe Tips
BBQ Smoked Houmous
Prep:
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Cook:
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Total:
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Ingredients
- 400 grams cooked chickpeas (canned or freshly cooked)
- 80 grams tahini (sesame seed paste)
- 60 grams lemon juice (about 2 lemons)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt
- 60 ml extra-virgin olive oil
Instructions
- If you are using dried chickpeas, soak them overnight and cook them until tender. If using canned chickpeas, rinse and drain them thoroughly.
- Prepare your Traeger grill and set it to the super smoke mode.
- Spread the cooked chickpeas in a single layer on a baking sheet or cast iron pan.
- Place the chickpeas on the grill, making sure they are exposed to the smoke. Super smoke mode usually operates at a lower temperature, which is perfect for smoking without cooking the chickpeas further.
- Smoke the chickpeas for about 1 to 2 hours, depending on your desired smokiness level. Make sure they absorb a good amount of smoke flavour.
- Once the chickpeas are adequately smoked, remove them from the grill and let them cool slightly.
- In a food processor, add the smoked chickpeas, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, and salt.
- Start blending the ingredients in the food processor on low speed, while drizzling in the olive oil gradually.
- If the mixture is too thick, add 15 ml of water at a time until you achieve your desired consistency. Blend until the houmous becomes smooth and creamy.
- Taste the houmous and adjust the seasoning as needed.
- Once you have the desired taste and texture, transfer the smoked houmous to a serving bowl and garnish.
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